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Seared Salmon with Shiitake-Teriyaki Cream Sauce

In order to get equal-size pieces of salmon, ask the fishmonger for a portion cut from the centre of the side of salmon.


3 tbsp (45 mL) vegetable oil, divided
2 tsp (10 mL) finely chopped fresh ginger
1 tsp (5 mL) finely chopped garlic
½ cup (125 mL) loosely packed shiitake mushroom tops, coarsely chopped
¼ cup (60 mL) water
1 tbsp (15 mL) teriyaki or soy sauce
½ cup (125 mL) 35% whipping cream
½ cup (125 mL) diagonally sliced ½-inch (1 cm) pieces green onion
8 to 10 oz (250 to 300 g) skin-on salmon fillet, cut into 4 equal-size cubes
Salt to taste
¼ tsp (1 mL) freshly ground black pepper, or to taste


  1. Heat 1 tbsp (15 mL) vegetable oil in a medium saucepan over medium heat. Add ginger and garlic; cook for 1 minute.
  2. Add mushrooms; cook, stirring, for 2 minutes. Add water and teriyaki sauce, cook for 2 minutes.
  3. Add cream and green onions. Continue cooking until sauce reduces and is thickened to a light sauce consistency, about 4 minutes. If it thickens too much, add 1 tsp (5 mL) or more water to loosen. Set aside until salmon is ready.
  4. In a medium non-stick skillet, heat remaining 2 tbsp (30 mL) vegetable oil over medium-high. Lightly season salmon with salt and pepper; carefully place salmon in skillet, flesh-side down. Cook until golden, 2 to 3 minutes. Flip and cook skin side until skin is crispy and salmon is just cooked but still pink in the middle, 2 to 3 minutes.
  5. Warm sauce if needed; spoon evenly onto 4 plates and top each with a cube of salmon.

Serves 4


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